Spring Citrus Fennel Salad

A refreshing citrus salad to enjoy as the weather warms.

We're in the midst of spring and with the longer sunny days ahead this perfect light and refreshing citrus and fennel salad will make your mouth smile.

Oranges and grapefruit are often thought to be summer fruit however with the help of science and transportation different varieties of citrus are often available year round. If you happen to come across a type of navel orange named Cara Cara  buy it immediately! Cara Cara oranges are a cross between two navels and were first discovered in the mid-70s in Venezuela. Now, they're largely grown in California and reach their peak season between December and April.

Product Cara Cara 2 800X400

Cara Cara oranges have distinct pinkish-red and orange flesh and are sweeter and less acidic than traditional navels.

The second major ingredient in this dish is fennel, a root vegetable related to carrots, parsley, dill and coriander. Fennel is bulb shaped and looks like celery.  It is crunchy with a slightly sweet anise/licorice flavor which can be eaten raw or cooked. All parts of the fennel can be eaten; the delicate green fronds make a nice garnish to this salad. 


Look for fennel with fresh-looking greens on long branches. The bulbs should be bright white with no discolorations or soft spots.


2 Red Grapefruits
2 Navel Oranges (Cara Cara if you can find it)
2 Tablespoons Olive Oil
1 Tablespoon Honey
1 Tablespoon Fresh Lemon Juice
2 Fennel Bulbs -halved, cored, and thinly sliced (use a mandolin if you have one), reserve 2 tablespoons of chopped fronds for garnish
2 Tablespoons Fresh Mint leaves, washed, dried and torn into small bits
1/2 teaspoon Ground Coriander


1. Cut the skin and white pith from the grapefruit and oranges. Work over a bowl releasing the sections; squeeze the membranes to extract the juice.

2. In a small bowl mix together the olive oil, honey and lemon juice.  Add 3 Tablespoons of citrus juice and season with salt.  

3. Toss the fennel and citrus sections with the dressing. Garish with the chopped fennel fronds, mint leaves, and ground coriander.  Serve immediately.

Citrus Salad Resized


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